This easy roasted Kabocha White Bean Soup is a hearty and flavorful soup, with notes of fresh ginger and smoked paprika. Perfect for warming up on cold day!
Cooler weather means we're all looking for those cozy comforting meals to warm our bodies and souls. Soups are a favorite cozy meal around here and this Kabocha White Bean Soup definitely hits the spot. Sweet kabocha squash paired with the flavors of smoky paprika, cumin and the zing of fresh ginger, this soup is delicious. White beans and kale add hearty texture making this soup tasty and nutritious.
Looking for more vegan soups? Try this White Bean and Tofu Chili or Broccoli Cheese Soup.
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Ingredients
Kabocha is a Japanese variety of winter squash if you are unfamiliar. It's similar to acorn squash or butternut squash, but sweeter in flavor. It works wonderfully in soups. To add protein to the soup, we use white beans and for texture and extra nutrition we add kale.
- kabocha squash
- white beans
- kale
- vegetable broth
- olive oil
- onion
- garlic
- cumin
- fresh ginger
- smoked paprika
- salt and pepper
See recipe card for quantities.
Substitutions & Variations
- Kabocha- instead of kabocha, you can use acorn squash, butternut squash or sweet potatoes
- Spicy - add a dash of cayenne pepper to give this soup a little heat
- White beans - you can use navy, great northern or cannellini beans
Instructions
This soup is fairly simple to make requiring about an hour of time. You'll need to roast the squash before adding to other ingredients to blend into a base for the beans and kale.
Preheat oven to 400 degrees Fahrenheit. Cut squash into wedges. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 25-35 minutes. Let cool then remove skin and cut into chunks.
In a large pot, heat olive oil over medium. Add onion and cook until softened, about 5-7 minutes. Add garlic, spices and salt. Sauté for 30 seconds longer, stirring often.
Add vegetable broth and 3 quarters of the roasted kabocha. Use an immersion blender to blend until smooth and creamy. Simmer for 10 minutes.
Taste and adjust seasoning. Add beans, squash pieces and kale. Simmer for 10 minutes longer. Taste again and add salt if needed.
Top Tips
Use a sharp knife to cut the kabocha. The skin is tough so cutting through it can be a challenge. A sharp knife will make this an easier and safer task.
You can save the seeds for roasting just like pumpkin seeds. We drizzle the seeds with olive oil and a pinch of salt before roasting and then garnish the soup with them for a little crunch.
Equipment
You'll need an immersion blender to make this soup. You can also use a regular blender, but be careful. Allow soup to cool briefly then transfer to the blender. Only fill the blender halfway. Remove the center cap and cover with a towel. Use your hand to hold the towel in place while blending. Pour the soup into a bowl and continue with remaining soup.
Storage
Store soup in an airtight container in the refrigerator. Good for 3-4 days.
We haven't tried freezing this soup.
Common Questions
Kabocha is commonly called Japanese squash of Japanese pumpkin in American grocery stores.
Although this squash is quite sweet, it has a low glycemic index. It does not cause a sharp spike in blood sugar.
It has a unique flavor and texture. It tastes like a combination of sweet potato and pumpkin. The skin also softens as it cooks and is edible.
Related
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Recipe
Kabocha White Bean Soup
Equipment
- Immersion blender or regular blender
Ingredients
Roasted Kabocha
- 1 small kabocha or Japanese pumpkin
- 2 tablespoon olive oil
- pinch of salt and pepper
Soup
- 1 tablespoon olive oil
- ½ small onion chopped
- 3 garlic cloves chopped
- ¾ teaspoon salt + more to taste
- 1 teaspoon cumin
- 2 teaspoon fresh grated ginger
- ½ teaspoon smoked paprika
- 3-4 cups vegetable broth
- 15.5 oz can great northern beans
- 2 cups chopped kale
Instructions
Roasted kabocha
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper to make clean up easier. Set aside
- Use a sharp knife to cut kabocha in half through the stem. Remove seeds with a spoon and save for roasting , if desired.
- Carefully cut each half into wedges 2-3 inches in thickness.
- Place on prepared sheet pan. Drizzle with olive oil. Sprinkle with salt.
- Bake for 25-35 minutes or until a fork easily pierces the flesh.
- Cool enough to handle. Cut away skin and chop into 1 inch pieces. Set aside.
Soup
- In a large pot, heat oil over medium. Add olive oil.
- Once oil is hot, add chopped onion. Sauté until onion softens, about 5-7 minutes. Add garlic, cumin, ginger and smoked paprika. Sauté for 30 seconds longer.
- Add 3 cups of vegetable broth and ½ to ¾ of roasted kabocha. Use an immersion blender to blend until smooth and creamy. Add up to 1 cup more of vegetable broth as needed.
- To blend using a regular blender: Carefully transfer ingredients to blender cup. Leave the center portion of lid out or open the spout cover depending on model to prevent exploding. Cover the top with a clean kitchen towel and blend. Return to pot and continue with recipe.
- Simmer soup for 10 minutes. Taste and add additional salt, pepper or other spices to suit your tastes.
- Add white beans, remaining kabocha and chopped kale. Simmer for 10 minutes longer. Taste and adjust seasonings, if needed.
- Serve warm. Top with roasted seeds, if desired.
Did you make this recipe? Let me know!